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Gabriela Ziec, Halina Gambus, Marcin Lukasiewicz and Florian Gambus
The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and al...
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Olena Shydakova-Kameniuka,Oleksii Shkliaiev,Olga Samokhvalova,Maya Artamonova,Galyna Stepankova,Olena Bolkhovitina,Alla Rogova
Pág. 52 - 60
The technological properties of chia seeds have been studied. It has been established that the degree of their swelling depends on the type of a medium (water, albumin solution, fat) and the state of seeds (whole seeds or ground seeds). It was noted that...
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Mariela Bustamante, Loreto Laurie-Martínez, Daniela Vergara, Rocio Campos-Vega, Mónica Rubilar and Carolina Shene
Chia seed mucilage (CM), flaxseed mucilage (FM), and inulin (INL) were used as encapsulating agents to evaluate the possibility of increasing the survival of Lactobacillus casei var. rhamnosus, renamed recently to Lacticaseibacillus rhamnosus, after spra...
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E. N. Guiotto, V. Y. Ixtaina, M. C.Tomás, S. M. Nolasco
Pág. 527 - 533
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